Place garlic, onions, celery and carrots in food processor. Pulse until coarsely chopped. Heat oil in a large skillet. Add chopped vegetables and sauté until they begin to soften. Add tomatoes. Cook until the tomatoes are fully cooked. Add wine and cook 1 minute more. Add chopped herbs and broth, then bring to a simmer.

Season both sides of fish fillets with salt and pepper and add to simmering sauce. Sauce should barely cover fish. Cook until fish starts to flake and is cooked throughout.

Transfer fish to a shallow bowl and pour sauce over and around fish. Top with a drizzle of extra virgin olive oil and chopped parsley. Serves 8